We’re digging this lip-smacking fried chicken from JBF Award winner Michel Nischan: it’s tangy, crunchy, and even guilt free when enjoyed in moderation. Passed down from his mother, the recipe lives on in Nischan’s new cookbook, Sustainably Delicious, a collection of tempting dishes and easy tips on greening your cuisine.
If you want to learn more about Nischan’s book and his approach to sustainable cooking, the chef will be making an appearance at the Fresh flagship store in Union Square on Earth Day (Thursd

Here at JBF we long ago secured our place in culinary history, but last Thursday night we finally entered the annals of television game shows with an appearance on Jeopardy! Sandwiched between topics like "Presidential Pastimes," "Reality TV," and "Sounds," JBF had its very own category on the show's iconic question board. In case you missed it, check out the footage here. And congrats to Marv Peña, the video game lawyer from Redwood City, CA, who answered four out of the five questions correctly. Unfortunately, he couldn't keep the magic alive, finishing the final round in a distant third place. (We bet it was due to those pesky, time-sensitive buzzers.) Marv, consider your consolation prize a seat at a Beard House dinner anytime...

When the winners of our Media Awards are announced on May 2, it will reflect the backroom deliberations of our panel of judges, a seasoned but select group of media veterans. With all due respect to those bigwigs, we’re curious about who you think deserves to get the glory. So here at Delights & Prejudices we’re creating our own little version of the People’s Choice Awards, in which our readers, the Main Street consumers of food and food news, will vote for their favorite food media among our Awards nominees. We’ll provide links to the content and set up a state-of-the-art poll; all you have to do is read and vote.
Our first category is “Magazine Feature Writing about Restaurants and/or Chefs.” Here are the three contenders, all outstanding in their own right:

Finished with a garlic and Herbsaint–flavored cream (the latter is a brand of anise liquor that was originally produced in New Orleans as an absinthe substitute), these escargot were a true taste of Crescent City cuisine. Brian Landry, who helms the century-old Galatoire's, served them during the reception that preceded his Beard House dinner.
Click here to view more photos of chef Landry's dinner.

In the first follow-up to its Twenty Essential Cookbooks, the James Beard Book Awards Committee has announced its Baker's Dozen, a collection of thirteen indispensable baking books that spans four decades. The official, fresh-out-of-our-Awards-department list is after the jump:
1.Baking: From My Home to Yours by Dorie Greenspan (Houghton Mifflin Harcourt, 2006)
2.Beard on Bread by James Beard (originally published 1973; reprinted by Knopf 1995).
3.The Book of Great Desserts by Maida Heatter (Andrews McMeel, 1999)
4.The Bread Baker’s Apprentice by Peter Reinhart (Ten Speed, 2001)
5.The Cake Bible by Rose Levy Beranbaum

WHAT? Shapely pasta. Few Americans understand either the regional diversity of food in Italy or the pride that Italians take in their cuisine. Take these little, handmade pasta curls, for example. Made from a stiff dough of semolina and water that is traditionally shaped on a wooden work surface by curling it with the tip of a butter knife, cavatelli are claimed by the Molize, Puglia, and Abruzzo regions of Italy. The dough and the shaping technique are similar to those used for orechiette, but the shape is closer to gnocchi. Cavatelli (or cavatieddi in Apulian dialect) are traditionally served with cooked bitter greens, such as arugula, and tomato sauce.
WHERE? Duskie Estes, John Stewart, Justin Everett, Janine Falvo, and Bruce Riezenman's Beard House din